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Kids When children are young there are many opportunities to teach them things that will travel far into their distant future. Of course with the plate pictured above, motor skills are practiced. As an adult can you see what else can this plate teach a young child? […]

Having a peanut allergy is no fun. What is worse, is having developed an allergy after years of loving peanut butter. Seriously, if I wasn’t hypoglycemic or allergic to peanuts or allergic to milk…I would live on PB&J sandwiches and tall glasses of […]

Nashville Gluten-Free Hot Chicken and Waffles

Serves 4

For Chicken:

2 cups all-purpose flour

3 tsp Old Bay

2.5 tsp Sea Salt

1 tsp Chipotle

2 tsp Smoked Paprika

2 tsp Cayenne

4 Chicken Breasts

2 eggs beaten with 1 cup water

2 cups of Vegetable oil

In a bowl mix the first 5 ingredients. Mix to evenly distribute seasonings. In another bowl beat 2 eggs with 1 cup of water. While oil is heating up on medium high heat. Dredge Chicken in flour mixture. Dip floured chicken in egg mixture and back into flour, making sure it is fully coated. Get cozy, pat that flour on it! Set it aside. When the oil rapidly bubbles when a few drops of flour are dropped in, it is hot enough. Add Chicken and cook about 4-6 minutes on each side (depending on thickness of the chicken) flipping if its a shallow pan. Pay attention to heat. Adjust accordingly.

As chicken is frying prepare paste:

1.5-6 tbsp cayenne pepper ( Mild to HOT!!)

2 tablespoons brown sugar

1 tsp chipotle powder

1 tsp old bay

1 tsp salt

3 tsp smoked paprika

*1 tsp garlic powder ~optional~ (I omit this when I make it for waffles)

1 tsp black pepper

¾ cup oil for paste

Mix dry seasonings and sugar in a bowl with oil, set aside.

When chicken is finished frying set on a cooling rack or paper towels. Give paste a final stir to collect settled seasonings and dip chicken in coating both sides. Place directly on buttered waffles. Top with Syrup. Try not to cry as you eat it. Yes y’all, it’s that delicious!**I omit the garlic when making Hot Chicken over waffles. I personally do not like garlic flavor with waffles and syrup. Mike does! It’s up to you.

How did we arrive at the point of creating the world’s best gluten-free waffles? When Mike became intolerant of gluten our circumstances in life changed. What didn’t change were his taste buds, his favorite foods were mostly wheat-based. Fried Chicken Tenders, Doughnuts, Peach Cobbler, Pizza, […]

Curried Vegetable Stew with Eggplant Croutons

Add all ingredients to a medium saucepan or rice cooker. Bring to a boil, cover and reduce heat. Cook 35 minutes

Curried Vegetable Stew

4 Red potatoes cubed

3 Small Tomatoes diced

3 Stalks celery sliced

½ yellow pepper diced

2 Zucchinis sliced

1 Onion diced

1 garlic clove minced

2 Carrots grated or diced

4 tbsp Curry powder

½ tsp cumin

½ tsp mustard powder*

¼ tsp cayenne

1 tbsp onion powder

1-inch ginger grated or sliced thin

1 turmeric peeled and grated or sliced thin

(Optional replaced fresh ginger and turmeric for 1-2 tsp dried)

1 32 oz box organic vegetable broth

2 cups water

Salt to taste

Directions:

Dice potatoes and boil for 10 minutes as you prepare the rest of the vegetables.

Dice, chop and grate vegetables above.

In a deep skillet add 3 tbsp Avocado or other healthy high heat oil.

Add onion, garlic, celery, ginger, zucchini, yellow pepper, to your pan. Saute for about 4 minutes. Be careful not to burn the garlic. Add turmeric, carrots, and tomatoes. Season with ½ seasonings and continue to saute for 5 minutes on medium. Drain potatoes and add to vegetables with vegetable broth and 2 cups water and add remaining seasonings. I always add seasoning as I go. Feel free to season to your taste. Cook on medium heat making sure to stir just enough to keep bottom from burning, about 15-20 minutes.

Meanwhile:

1 Eggplant (peeled and cubed)

½ cup Gluten Free flour to dredge Eggplant

1 ½ tsp Old bay

¾ tsp pink or sea salt

⅛ tsp cayenne****optional.

Dice and dry eggplant with a paper towel and dredge in seasoned flour. In oiled pan fry until crispy on each side. Set aside on napkin.

Everyone who has ever tried to adopt extreme health at one time or another has probably tried wheatgrass. After all, it’s a superfood and people swear by its power to heal anything that ails you. It’s the nutritional version of My Big Fat Greek Weddings, “Windex.” Years ago, […]

A few months ago while on my 30-day vegan challenge I found myself at our local Panera’s. I was pleasantly surprised to find actual vegan-friendly options. The cashier explained that they had updated the Salads which now included the “Modern Greek.”

Of course, if you know me, then you know that she had me at “Greek.” (emoji with heart eyes) Mediterranean food is one my favorite cuisines. At 260 calorie for a half salad…queue some music…bonk shigga wonk wonk…you can’t go wrong. I’m not going say that my homemade version is exactly the same amount of calories, it may be a little more or a little less, I use olive oil. However, with ingredients on hand, I will tell you that it’s much cheaper over time, and tastes just as good! Oh, and it’s equally healthy…and that’s key. For the Vegan* option simply leave out the Feta.

Modern Greek Copycat

¼ cup chopped artichoke hearts- this is my thing, that I added to the recipe.

Optional Toppings*

Feta

Sliced Toasted Almonds.

This is a chopped salad. So chop lettuce and kale into 1-inch pieces. Put on the bottom of bowl. Add prepared quinoa, Sofrito, diced cucumbers, artichoke hearts. Add dressing and toss salad. Top with Olives, Feta, and Almonds. *Lemon Slice for presentation.

Last Tuesday evening after a meeting, my husband and his friend had a moment. I’m not sure what hit them, but one keep saying “Tacooooooo!” and the other “Tuesday.” It went on for a bit until it was a song and one of them broke […]